Room Reservations Dinner Reservations

Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you. However, you can also ‘pick and choose’ any 4 dishes that interest you most. If you do opt for the ‘pick and choose’ route Chef does recommend selecting a dish from each row so that you will have a nice progression on the palate.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu | Dessert Menu

Our Enduring Classics

An Assortment of Amuse-Bouches

A Tin of Sin:
American Osetra Caviar
with Peekytoe Crab and Cucumber Rillette

Chartogne-Taillet, Cuvée Ste. Anne, Brut, Merfy, France (N.V.)

Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Mas de Bressades, Rosé, Cuvée Tradition,
Costières de Nîmes, France (2014)

A Fricassée of Maine Lobster
with Potato Gnocchi and Curried Walnuts
Ebony Chardonnay, The Hive, Willamette Valley, Oregon (2013)

Loin of Venison au Poivre
with Leeks, Chanterelle Mushrooms and Watercress
Abelis Carthago, Tempranillo, Fighting Bulls, Reserva, Toro, Spain (2011)


Here and Now

An Assortment of Amuse-Bouches

Mousse of Foie Gras in a Golden Egg Shell
with Sauternes Gelée and Red Plum Preserve
Linden, Petit Manseng, Late Harvest, Virginia (2011)

Chilled Veal Tongue with Pickled Root Vegetables
and Horseradish Ice Cream
Domaine de la Bergerie, Le Grand Beaupreau,
Savennières, Loire, France (2013)

Pan-Seared Maine Diver Scallop
with Jerusalem Artichoke Purée, Capers,
and Tomato Tartare
Ebony, Chardonnay, The Hive, Willamette Valley, Oregon (2014)

Roasted Heritage Duck Breast
with Basmati Rice and Tamarind-Cherry Purée
and Balaton Sour Cherries
Alto Moncayo, Garnacha, Campo de Borja, Spain (2013)


The Good Earth
Our Vegetarian Creations

An Assortment of Amuse-Bouches

Selbach-Oster Riesling, Feinherb, Mosel, Germany (2014)

Chilled, Roasted Baby Beets from our Garden
with Pistachios and Goat Cheese Ice Cream
Belle Pente, Pinot Gris, Willamette Valley, Oregon (2012)

Fontina-Filled Tortelloni on a Sweet Corn Sauté
with Local Shiitake Mushrooms and
Our Garden’s Patty Pan Squash Purée

Ebony Chardonnay, The Hive, Willamette Valley, Oregon (2014)

Chanterelle Mushroom “Meatloaf”
with Celery Root Purée and Angry Red Sauce

A Tribute to Grace, Grenache, Santa Barbara Highlands,
Santa Barbara County, California (2013)


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